Meat tartare with honey, ginger  and parmigiano wafer

Caramelized veal in tuna sauce with chestnuts

Thistle hunchback pie on safforn sauce

Whitebait with artichokes and parmigiano carpaccio

Smoked swordfish with bufala and apple purèe

Crunchy prawns in phyllo dough with three dressings

Panroasted green gnocchi with hazelnuts and Roquefort cheese

Handmade “del plin” ravioli with asparagus tips /or grilled

Giorgio’s crunchy lasagne with sausage and artichokes

Carnaroli rice risotto with Barbera wine and walnuts

Troccoli pasta with scampi and seafood

Handmade gnocchi with shrimps, artichokes and ligurian olives

Gragnano spaghetti with clams and tuna roe

White seafood risotto

Roasted beef steak with formaggetta and Barbera reduction

Baked sardinian lamb with crunchy artichokes

Cheek braised in Barbera wine on potatoes purèe

Beef medallion with mustard and saffron

Cone of fried squids, shrimps and artichokes

Grated sea bass fillet

Tuna steak with poppy seeds and roasted potato

Scampi and prawns opened and grated with dressings

Baked potatoes

Mixed salad

Grilled chicory

Sarset salad with apples and hazelnuts

Tomatoes salad

Cheese clock (degustation of typical local products)

Alba’s nougat parfait with hot chocolate

Marron glacè bomb (vanilla ice cream – coffee –  marron glacè – whipped cream)

Giorgio’s tiramisu hazelnuts scented

Chocolate and pear soft cake

Piedmontese bonet with vanilla ice cream

Decomposed meringue napoleon with Nutella and raspberries

Warm apple strudel with fiordilatte ice cream

Pears and calvados artisanal sherbet

Caramelized pineapple nougat

Violet artisanal ice cream

Madagascar vanilla artisanal ice cream

Pineapple

Paella valenciana (by reservation only, minimum 3 portions)